Easy Zucchini Flatbread with Herbs

Ingredients

1 medium zucchini (approximately 200g/7oz)

4 tablespoons (30g) oat flour

100g (1 cup) grated mozzarella cheese

2 large eggs

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 teaspoon dried herbs (thyme, oregano, or Italian seasoning)

1/2 teaspoon garlic powder (optional)

1 tablespoon olive oil (for greasing the parchment paper)

Fresh herbs for garnish (optional)

Instructions

Preparing the Zucchini

Prep the oven: Preheat your oven to 200°C (400°F). Line a round baking pan with parchment paper and lightly brush with olive oil.

Prepare the zucchini: Wash the zucchini thoroughly and trim off both ends. Grate the zucchini using the large holes of a box grater or a food processor with a grating attachment.

Remove excess moisture: Place the grated zucchini in a clean kitchen towel or several layers of cheesecloth. Gather the edges together and squeeze firmly to remove as much moisture as possible. This step is crucial for achieving a crisp rather than soggy flatbread.

Making the Flatbread Batter

Combine the ingredients: In a medium bowl, beat the eggs lightly. Add the drained grated zucchini, oat flour, 3/4 of the grated mozzarella (reserve some for topping), salt, pepper, dried herbs, and garlic powder if using.

Mix thoroughly: Stir the mixture until all ingredients are well combined. The batter should be moist but not watery.

Baking the Flatbread

Form the flatbread: Transfer the zucchini mixture to the prepared baking pan. Use a spatula or the back of a spoon to spread it evenly into a circle, about 1/2 inch (1.25 cm) thick.

Add the topping: Sprinkle the remaining mozzarella cheese evenly over the top of the flatbread.

Bake: Place the pan in the preheated oven and bake for 25-30 minutes, until the flatbread is golden brown and the cheese has melted and begun to bubble and brown slightly.

Rest and serve: Remove from the oven and let the flatbread rest for 5 minutes before cutting. This allows it to set and makes it easier to slice. Cut into triangular slices like a pizza and serve warm.

Cooking Tips and Tricks

Perfect Zucchini Preparation

Choose the right zucchini: Look for medium-sized, firm zucchini with unblemished skin. Very large zucchini may have more seeds and moisture, requiring more draining.

Draining technique: For ultra-crisp results, salt the grated zucchini and let it sit for 10 minutes before squeezing. This helps draw out even more moisture.

Squeeze thoroughly: Don’t be gentle when squeezing out moisture – the drier your zucchini, the better the texture of your flatbread.

Batter Consistency

Adjust flour as needed: If your batter seems too wet even after squeezing the zucchini, add an extra tablespoon of oat flour.

Let it rest: For a more cohesive mixture, let the batter rest for 5 minutes before spreading it in the pan. This allows the oat flour to absorb some moisture.

Even spreading: Use the back of a measuring cup to press the mixture into an even layer for consistent baking.

Baking Brilliance

Parchment paper is key: Don’t skip the parchment paper, as it prevents sticking and makes removal easy.

Edge crispiness: For extra-crispy edges, brush the perimeter with a little olive oil before baking.

Know your oven: If your oven has hot spots, rotate the pan halfway through baking for even browning.

Flavor Enhancers

Herb variations: Fresh herbs can be used instead of dried – simply double the quantity.

Cheese selection: While mozzarella gives the classic melt, experiment with sharp cheddar, Gruyère, or a Mediterranean cheese like feta for different flavor profiles.

Finishing touches: A light drizzle of quality olive oil and a sprinkle of flaky sea salt after baking can elevate the flavors significantly.

Variations and Substitutions

Dietary Adaptations

Gluten-free option: The recipe is naturally gluten-free if using certified gluten-free oat flour. Almond flour or coconut flour can also be substituted, though the texture will vary.

Dairy-free alternative: Use dairy-free cheese alternatives that melt well, such as those made from cashews or tapioca.

Lower calorie version: Use part-skim mozzarella and add more vegetables to the mix to increase volume without significantly increasing calories.

Vegetable Variations

Multi-vegetable version: Replace half the zucchini with grated carrot, yellow squash, or finely chopped spinach (well-drained).

Mediterranean twist: Add 2 tablespoons of sun-dried tomatoes (chopped) and 1 tablespoon of chopped olives to the mixture.

Garden herbs: Incorporate 2 tablespoons of fresh chopped herbs like basil, parsley, or chives into the batter.

Serving Suggestions

Dipping sauce: Serve with marinara sauce, pesto, or a Greek yogurt-based dip.

Pizza-style: Add thinly sliced tomatoes and fresh basil leaves after baking for a pizza-like experience.

Breakfast option: Top with a fried or poached egg for a satisfying breakfast.

Full meal: Serve alongside a protein-rich salad for a complete, balanced meal.

1. Can I make this flatbread ahead of time?

Answer: Yes! You can prepare the zucchini mixture up to a day in advance and keep it refrigerated. When ready to bake, bring it to room temperature for about 15 minutes before spreading in the pan. The baked flatbread can be refrigerated for up to 3 days and reheated in a 350°F (175°C) oven for 5-10 minutes.

2. Why is my flatbread soggy in the middle?

Answer: The most common cause is excess moisture in the zucchini. Make sure to squeeze out as much water as possible. Also, check that your oven is properly preheated and that you’re baking at the correct temperature. If necessary, you can extend the baking time by 5-minute increments until the center is fully cooked.

3. Can I freeze this flatbread?

Answer: Yes, this flatbread freezes well. Cool completely, cut into portions, and wrap tightly in plastic wrap followed by aluminum foil or place in freezer bags. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat in a 350°F (175°C) oven until warmed through.

4. What can I use instead of oat flour?

Answer: Almond flour, coconut flour, or regular all-purpose flour can be substituted. If using coconut flour, reduce the amount by half as it absorbs more moisture. For almond flour, you may need to increase the amount slightly (5-6 tablespoons) for similar binding properties.

5. Is this recipe kid-friendly?

Answer: Absolutely! Many children who might turn up their noses at zucchini will happily enjoy this flatbread. The cheese and golden appearance make it appealing, and the zucchini flavor is mild. You can even call it “green pizza” for younger children or shape it into fun forms for extra appeal.

Storage and Make-Ahead Tips

Refrigeration

Cooling completely: Allow the flatbread to cool completely before refrigerating to prevent condensation which could make it soggy.

Storage method: Wrap tightly in plastic wrap or store in an airtight container with paper towels between layers if stacking.

Refrigeration time: Keeps well in the refrigerator for up to 3-4 days.

Reheating Options

Oven method (preferred): Reheat in a 350°F (175°C) oven for 5-10 minutes until warmed through. This helps restore some crispness to the edges.

Toaster oven: Individual slices can be reheated in a toaster oven for 3-4 minutes.

Microwave (quick option): While not ideal for texture, you can microwave for 20-30 seconds if you’re in a hurry.

Skillet revival: For a crispy bottom, reheat slices in a dry non-stick skillet over medium heat for 2-3 minutes per side.

Freezing Guidelines

• Proper wrapping: For best results, wrap individual portions in plastic wrap then aluminum foil to prevent freezer burn.
• Freezing duration: Can be frozen for up to 3 months without significant quality loss.
• Defrosting process: Thaw overnight in the refrigerator for best results, or defrost at room temperature for about 1 hour before reheating.
• From frozen: In a pinch, you can reheat directly from frozen by adding 5-7 minutes to the reheat time in a 350°F (175°C) oven.

Nutritional Information

Per serving (recipe makes 8 slices, values per slice):

Calories: 85 kcal

Protein: 6g

Carbohydrates: 3g

Dietary Fiber: 1g

Fat: 6g

Saturated Fat: 2.5g

Cholesterol: 55mg

Sodium: 200mg

Potassium: 90mg

Calcium: 10% DV

Iron: 2% DV

This zucchini flatbread is a versatile and nutritious dish that proves healthy eating doesn’t have to sacrifice flavor or satisfaction. Perfect for using up summer zucchini bounty, it’s a recipe that adapts well to different seasons and dietary needs. Whether served as an appetizer, snack, or light meal, it’s sure to become a favorite for its simplicity and delicious taste.